Local Flavor: Pan-roasted mushroom and asparagus pasta

May 9, 2013

Written by

Shawn Calley

Free Press columnist

For this week’s Local Flavor, mushroom is the key ingredient, and the more varieties you use, the better the taste. I like to use crimini, chanterelle, or oyster mushrooms, particularly, but you can also toss in a few shiitake or porcinis, too. The flavor is up to you.

Just make sure you don’t overcook this dish — the asparagus should be al dente, and the Asiago should just be starting to melt.

Enjoy!

Pan-Roasted Mushroom and Asparagus Pasta

2 pounds mixed mushrooms

1/3 cup olive oil

1 shallot, thinly sliced

1/4 cup cognac

6 tablespoons unsalted butter

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1 bunch fresh thyme, rough-chopped

1 red pepper, thinly sliced

2 1/2 pounds. asparagus, trimmed and sliced on a bias into 11/2 to 2-inch pieces

2 cups cooked penne pasta

1 cup baby spinach

2 tablespoons chopped parsley

1/2 cup of grated Asiago cheese

8 cherry tomatoes, halved

Brush the caps of each mushroom with a clean dry cloth or small brush. Remove any tough stems. Halve the small mushrooms and slice the large ones into thin strips. Set aside. Heat the olive oil in a large sauté pan. Add the shallots, and sweat over low heat for five minutes, or until the shallots are soft and translucent, do not brown. Add the cognac, four tablespoons of butter, the mushrooms, salt, and pepper, and cook over medium heat until all mushrooms are tender, stirring frequently. Add the garlic, thyme, red pepper, and asparagus. Cook until asparagus is just al dente. Move mushroom mixture to one side of sauté pan, add the other two tablespoons of butter and allow to melt. Combine cooked penne and spinach with mushroom and asparagus mixture. Stir in the chopped parsley and Asiago cheese. Top with cherry tomatoes.